Recipe: Ginger Squash Soup

I set out to make this soup for Thanksgiving just as your basic side dish but this was a star all in its own. The original calls for coconut milk which I somehow forgot to add but I really didn’t miss it. I simply added a little more spice. The fresh ginger really gives it a life of its own and I made some caramelized almonds for the top as well. I didn’t serve with milk or cream but I think I’d prefer this with a yogurt or coconut milk instead for final serving.

Ginger Squash Soup

AuthorMab

Yields6 Servings

Ingredients
 2 tbsp butter
 1 onion, diced
 5 carrots, diced
 3 inches ginger, minced
 1 tsp tumeric
 1 tsp chili powder
 1 large squash, roasted and cut into 1" dice
 6 cups chicken stock
 pepper and salt

Directions
1

In a large pot melt the butter and add the onion, carrots ginger and spices, stir over medium heat until softened, about 8 min.

2

Add the stock and squash and simmer for about 30 minutes covered, stirring occasionally.

3

Pour in to a blender or use a stick blender to puree until smooth.

Ingredients

Ingredients
 2 tbsp butter
 1 onion, diced
 5 carrots, diced
 3 inches ginger, minced
 1 tsp tumeric
 1 tsp chili powder
 1 large squash, roasted and cut into 1" dice
 6 cups chicken stock
 pepper and salt

Directions

Directions
1

In a large pot melt the butter and add the onion, carrots ginger and spices, stir over medium heat until softened, about 8 min.

2

Add the stock and squash and simmer for about 30 minutes covered, stirring occasionally.

3

Pour in to a blender or use a stick blender to puree until smooth.

Ginger Squash Soup

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